Luxurious Gluten-Free Chocolate Mille-Feuille with Raspberry Coulis
Discover this exquisite gluten-free chocolate mille-feuille recipe, perfect for special occasions or an indulgent treat. Enjoy the delicate balance of rich chocolate and tangy raspberry coulis in a luxurious dessert that's sure to impress your guests.
Allergens
Milk, Egg (in puff pastry), Soy (potential in coulis thickener)
Ingredients
- 1 pack gluten
- free puff pastry sheets
- 200g dark chocolate (minimum 70% cocoa)
- 300ml heavy cream
- 300g fresh raspberries
- 50g granulated sugar
- 3 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 pinch of sea salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Roll out the gluten free puff pastry sheets on a lightly floured surface, about 1/8 inch thick, and cut into equal rectangles. Transfer to the prepared baking sheet, prick each with a fork, and bake for 15 minutes or until golden brown. Remove from oven and let cool completely on a wire rack.
- Melt the dark chocolate in a double boiler, stirring occasionally. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the melted chocolate into the whipped cream until fully incorporated.
- In a saucepan, combine 200g of raspberries, sugar, and half of the cornstarch. Cook over medium heat until the mixture thickens and becomes a coulis. Strain through a fine mesh sieve to remove seeds.
- To assemble, place one layer of cooled puff pastry on a serving plate, top with a generous dollop of chocolate mousse, and repeat the layers until all ingredients are used. Drizzle raspberry coulis over the top layer and garnish with remaining fresh raspberries.
- Chill in the refrigerator for at least 30 minutes before serving.
Chef’s Insight
Use high-quality dark chocolate for a richer flavor and better mouthfeel in the mousse.
Notes
The raspberry coulis can be prepared ahead of time for a quicker assembly.